I use to be obsessed with waffles made a hashtag #waffleswithwinnie on my Instagram. I had it at least 3-4x a week because it was quick. Also, I wanted to track all the times I had waffles! College days.. haha!
Fast forward, I’m having more variety but I still love my waffles. Sometimes I think about what my favorite breakfast is and it’s SO hard. I would have to say anything that is heavier on the bread side. Meaning toasts, pancakes, waffles, bagels, english muffins. I love oatmeal but I like to chew!
Growing up, my breakfasts were basic. Hardboiled eggs, toast, breakfast bars and cereal + milk were my mains. Now, I have so many options. I wake up and think… “what should I have for breakfast today”. Sometimes, I scroll through Instagram when I wake up to look at what people are eating for breakfast! I get a lot of inspiration from the friends I follow!! I haven’t had waffles in a while so I took one of my old waffle recipes and upgraded it. Well, this is definitely my new go-to recipe! SO FLUFFY!
You need to try them.
Also, I feel a necessity to add blueberries into each waffle hole.
Recipe Yields: 1 serving // Prep Time: 10 minutes
- 1 tsp melted coconut oil
- 1 cup all purpose flour
- 1 tbsp coconut sugar*
- 1 tsp baking powder
- 1 egg
- 3/4 cup almond milk**
- Preheat waffle maker.
- Melt coconut oil (if not already melted).
- Add coconut oil into a small bowl. Then add in the rest of the ingredients. Gently mix until just combined.
- Spoon or pour into waffle maker. It should take about 2-3 minutes – depending on your waffle maker.
- Top w/ desired toppings!
I added blueberries, bananas, strawberries, strawberry yogurt, creamy almond butter, bee pollen & shredded coconut.
*Can sub with regular white cane sugar.
**Other nut milks will also work.
Tag me on social media if you do decide to make my recipes! I’d love to see them! 🙂